Moore Kulambu (Maziga Pulusu)

Ingredients:

Ash Guard Pieces 1 1/2 Cup

Sour Curd 3/4 Cup

Thuvar Dal 1 Tbl Spn

Red Chillies 3 or 4

Turmeric Powder 1/2 Tsp

Salt As Required

Fresh Grated Coconut 1 Tbl Spn

Jeera 1 Tsp

Asafoetida 1 Pinch

Curry leaves and Coriander leaves Few

For seasoniong: Mustard and 1 Tsp oil

Method:

Soak one Tbl Spn Thuar dal in water for an hour. Cook the ash guard pieces and keep aside. Take one day sour curd. Grind soaked thuar dal, coconut, jeera, red chillies coarsely. Add that paste in curd. Put boiled ash guard in curd. Add salt, turmeric powder. Now the keep the vessel in stove and boil it. Like milk when it boils remove it from stove. Donot boil it for a long time. Then it will become very liquid. Then season it with mustard and asafoetida. Also add cleaned curry leaves and coriander leaves and mix well. This is good with white rice.

Chenna Masala

Ingredients:

White Chenna 3/4 Cup

Onions 3

Tomato 3

Chilli Powder 2 Tsp

Salt As Required

Sour Curd 4 Tbl Spn

Cloves 4 to 6

Cinnamon 1 inch piece

Coriander leaves 1 bunch

Method:

Soak White chenna for 8 hours. Then cook it in pressure cooker for 20 minutes. After it becomes cool take one third of boiled chenna and make it into paste with the help of mixie. Cut onions and tomatoes into big pieces and grind it in mixie without adding water. Keep a kadai in stove. Pour 2 Tbl Spn of oil. Fry cinnamon and cloves. Then add grinded tomato and onion paste and fry it in low flame till the oil separates. Then add chillie powder, salt, sour curd and chenna paste and the remaining chenna. Mix well. Add a glass of water and allow it to cook for some time. After it becomes thick pour it in a bowl. Garnish it with chopped coriander leaves and finely cut onions. Perfect side dish for Chola Poori.

Aloo Tomato Kurma

Ingredients:

Tomato 2

Onions 2

Aloo(Potato) 1

Fresh grated coconut 4 Tbl Spn
Gusgus 1 Tbl Spn

Green Chillies 4 or 5

Salt As Required

Method:

Cut onions and tomatoes into medium size pieces. Cook it in a pressure cooker. Boil the potato, peel the skin and smash it. Grind gusgus, coconut, chillies and salt together adding enough water in a mixie. Put boiled vegetables, smashed potato and grinded masala together and boil it. Till the raw smell goes off. Add few curry leaves and remove from fire. It goes well with plain dosa.

Potato with Peas

Ingredients:

Fresh Peas 1 Cup
Potato 1/2 Kg
Onions 4 medium size
Tomatoes 4
Ginger garlic paster 2 tsp
Turmeric powder little
Garam masala powder 1 tsp
Chilli powder 2 tsp
Dhania Powder 1 Tbl Spn
Oil 3 Tbl Spn
Salt As Required

Preparation:

Boil potatoes in pressure cooker. Remove the skin and make it into pieces. Boil peas and keep separate. Cut onions and grind it with mixie. Cut tomatoes into fine pieces. Keep the kadai. Heat the oil. Fry ginger garlic paste. Now add onion paste and fry it till it becomes brown in colour. Add tomatoes and fry till it becomes soft. Put dhania powder, salt, turmeric powder, garam masala powder. Fry the masala till the oil separates. Add peas and potato pieces and some water. Allow it to cook till the gravy becomes thick. Five people can eat with chappaties.

Green Gram(Sprouted) Sabji

Ingredients:

Green Gram 1 Cup
Onions 5
Green Chillies 4
Tamarind 1 small lemon size
Dhania Powder 2 Tea Spn
Red Chilli Powder little
Salt As Required
Oil 1 Tbl Spn
Jeera Powder little


Preparation:

Soak green gram over light. Strain the water and keep it in a air tight box for 24 hours. Next day you can see sprouted green gram. Cut onions finely. Slit the chillies. Soak tamarind in water for an hour and extract juice. Keep a kadai. Heat oil. Fry chillies and onion. When it become brown in colour put sprouted gram. Add water and close it with lid. Allow the green gram to become soft. Add salt, tamarind powder, jeera powder, dhania powder, chilli powder. Allow it to cook for few minutes. Pour it in a bowl. Add chopped coriander leaves from the top. Four people can eat with chappaties.

Brinjal Coriander Curry

Ingredients:

Brinjal(small one) 1/4 Kg
Coriander leaves 1 Bunch
Coconut(grted fresh) 1 Tbl Spn
Green Chilli 2
Salt As Required
Oil 1 Tbl Spn
Mustard 1/4 Tsp

Preparation:

Wash the brinjal and cut brinjal into 8 cube pieces and put it in water. Grind coriander leaves, coconut, chilli and salt in a mixie adding little water. Keep a kadai in a stove, put the oil. Add mustard. Allow it to crackle. Then put the brinjal pieces removing water from it. Fry it for some time. If it is half cooked then add the grinded masala and mix gently. Then allow it to cook. Once the brinjal becomes soft ,remove it from fire. If necessary put some oil.

Brinjal Tamarind Curry

Ingredients:

Brinjal 1/4 Kg
Onion 1 Big
Tamarind Juice 1/2 Tbl Spn
Salt As Required
Oil 1 Tbl Spn
Red Chilli Powder 1 Tsp
Turmeric Powder a pinch
Jaggery 1/2 Tbl Spn (optional)
Curry leaves Few
Mustard to crackle

Preparation:

Cut the onions into long thin pieces. Wash the brinjal and cut it into long thin pieces and put it in a bowl of water. In a kadai put the oil, crackle the mustard , add curry leaves and onions and fry it in medium flame for 3 minutes. Then add brinjal removing water. Keep the stove in low flame and fry it. Fry it for 10 minutes approximately. In between gently mix it. Once the brinjal becomes soft add tamarind juice, salt, chilli powder, turmeric powder and jaggery. Mix gently. If necessary add little oil. After few minutes you can remove it from stove.

Methi Dal (Venthiakerai Paruppu Kulambu)

Ingredients:

Small Methi 4 Buches
Tuar Dal 1/2 Cup
Red Chillies 2
Salt As Required
Tamarind small lemon size
Red Chilli Powder 1 Tsp
Mustard 1/4 Tsp
Turmeric Powder 1 Pinch

Preparation:

Wash and clean the methi and cut it. In a pressure cook it for 2 whistles adding little water. Keep it aside. Cook the tuar dal well. Then mash it with ladle. In stove keep a kadai add little oil crackle the mustard, put red chillies(make it into two pieces each chilli). Then put cooked methi with the water in that. Add a pinch of turmeric powder. Once it boils add mashed dal, salt and chilli powder. If necessary add some water. When it boils remove it from fire.

Potato Fry (Aloo Fry)

Ingredients:

Potato 300 gms
Oil 1 and 1/2 Tbl Spn
Chilli Powder 1 and 1/2 Tsp
Salt 1 Tsp

Preparation:

Wash the potatoes and make it each potato in to 4 pieces. Adding little water cook with pressure cooker . After 2 whistles remove it from fire. Allow it to cool. Then peel the skin and cut it into cube type pieces. In a kadai put oil. Add potatoes and fry it in medium flame. Once it becomes Golden color add chilli powder and salt. Fry for few minutes and remove it from stove.

Lemon Rasam(Elumichai Rasam)

Ingredients:

Lemon 2
Boiled Tuar Dal 3 Tbl Spn
Pepper Powder 1 Tsp
Dhania Powder 1 Tsp
Salt As Required
Green Chillies 2
Chopped coriander Leaves 1 Tbl Spn
Curry Leaves Few
Mustard 1/4 Tsp
Turmeric Powder 1/4 Tsp


Preparation:

Extract the juice from 2 lemons. In a vessel pour the juice. Add water and all the ingredients mentioned above other than mustard. Boil it well. Crackle the mustard and put on the rasam. Mix well.

Paneer Curry

Ingredients:

Paneer Pieces(Deep Fry it in oil and put it in worm water for ten minutes and remove it) 1 and 1/2 Cup
Oil 2 Tbl Spn

To Grind:
Onion 3
Ginger Garlic Paste 1 and 1/2 Tsp
Red Chillies 2
Tomatoes 5
Curry leaves Few
Coriander leaves Few
Grated fresh coconut 2 Tbl Spn
Poppy Seeds 2 Tsp
Cashew pieces 1 Tbl Spn
Dhania Powder 2 Tsp
Garam Masala Powder 1 Tsp
Salt As Required

Preparation:

Grind all the above ingredients into fine paste without adding water. In a kadai put oil and add this paste. Fry till the oil gets separate. Then add enough water and boil it. Now add fried panner and boil it for a minute and remove it from fire.

Potato Sag

Ingredients:

Potatoes 1/2 Kg
Curd 1/2 Cup
Tamarind 1 and /2 Tbl Spn
Oil 2 Tbl Spn
Green chillies 2
Jeera 1/2 Tsp
Red Chilli powder 1 Tsp
Garam Masala 1 Tsp
Turmeric Powder 1 Pinch
Chopped coriander leaves 1 Tbl Spn
Salt As Required

Preparation:

Boil potatoes. Remove the skin and mash them. Heat oil in a kadai add jeera, when it splutters, add split chillies, red chilli powder, garam masala powder, turmeric powder and salt. Fry it for a minute. Add curd and mix well. Add potatoes and tamarind juice. Fry till oil separates. Garnish with coriander leaves.

Navarathna Kurma

Ingredients:

Mixed Vegetable Pieces (carrot, beans, peas, potatoes) 2 Cups
Panner 1/2 Cup
Tomatoes 3
Onions 3
Ginger garlic paste 1 Tsp
Turmeric Powder 2 Pinches
Dhania Powder 2 Tsp
Chilli Powder 2 Tsp
Garama Masala Powder 1 Tsp
Milk 1 Cup
Cream 3 Tbl Spn
Ghee 2 Tbl Spn
Salt As Required
Pineapple Pieces 1/2 Cup (fry it in ghee for few minutes and keep it)
Kismis !/2 Tbl Spn
Cashew 1/2 Tbl Spn

Preparation:

Deep fry the paneer pieces and keep it aside. Cook the vegetables and keep it. Put tomatoes in hot water, peel and mash. Cut the onions into fine small pieces. Heat ghee in a kadai add ginger garlic paste, add onion pieces and fry it till it becomes transperant. Add tomato jice, turmeric powder, dhania powder, chilli powder, salt, garam masala powder. Add cooked vegetables. Leave it for some time then add milk and cream. Boil it for a while add panner pieces. Fry cashew and kismis with ghee and add that to kurma. Add pineapple pieces also.

Potato Masal (Vurulaikilangu Masal)

Ingredients:

Potatoes 1/4 Kg
Onions 2 medium size
Green Chillies 4
Salt As Required
Chopped Coriander leaves 1 Tbl Spn
Lemon 1/2
Curry Leaves Few
Turmeric Powder 2 pinches
Roastedgram powder 1 Tbl Spn
Bengal gram dal 1 Tsp
Mustard 1/4 Tsp

Preparation:

Cook the potatoes in pressure cooker, remove the skin after it becomes cool and smash it well. Keep it aside. Cut the onions into long thin pieces. Keep a kadai add oil then crackle the mustard, put bengalgram dal ,slitted green chillies and curry leave. Add onion pieces and fry for few minutes. Pour little oil and allow it to cook. Once it becomes soft add smashed potatoes. In a small bowl put roasted grampower, salt and turmeric powder. Add little water and make it into paste. Put this paste now in kadai and mix well. Allow it to cook for some time. If necessary add little water. Add coriander leaves and lemon juice. Then remove it from fire.

Bottleguard Dhal(Sorakai Pappu)

Ingredients:

Bottleguard 1/4 Kg
Redgram dal(Tuar Dhal) 3/4 Cup
Red Chilli Powder 1 Tsp
Salt As Required
Oil 1 Tsp
Green Chilli 1
For seasoning:
Uraddal(half size) 1 Tsp
Mustard 1/2 Tsp
Chopped curry leaves little
Turmeric powder 2 pinches

Preparation:

Remove the skin from bottleguard and cut it into big pieces. Cook the redgram dal in a pressure cooker adding enough water. Keep a kadai, put oil and crackle the mustard, add slitted chilli, uraddal and curry leaves. Then add bottleguard pieces and fry for a minute. Keep the stove with minimum flame, add little water and close it with lid. After the pieces become soft(It won't take much time) add smashed dal, turmeric powder, chilli powder and salt. Add little water so that the dhal will be in semi solid consistency.

Cabbage Curry (Mutagose Poriyal)

Ingredients:

Cabbage 1/4 Kg
Fresh Grated Coconut 1 Tbl Spn
Oil 1 Tsp
Salt As Required
Mustard 1/4 Tsp
Curry Leaves Few
Pepper Powder 1/2 Tsp

Preparation:

Cut cabbage into small pieces and cook it in a pressure cooker adding little water. After it becomes cool remove the water from it. In a kadai put oil, add mustard. Make it to crackle, add curry leaves and cooked cabbage. Fry for some time. Add salt and pepper powder and mix well. Fry for a minute. Mix coconut and remove it from fire.

Beans Curry (Beans Poriyal)

Ingredients:

Beans 1/4 Kg
Fresh Grated Coconut 1 Tbl Spn
Green Chilli 1
Ginger 1 Tsp (bits)
Salt As Required
Oil 1 Tsp
Chopped Coriander Leaves 1 Tbl Spn
Mustard for seasoning

Preparation:

Wash and cut beans into small pieces. Cook it in pressure pan adding water. After it becomes cool remove the excess water. In mixie put coconut, green chilli, ginger and salt and make it into coarse paste without adding water. In a kadai put oil and crackle mustard then add boiled beans pieces. Immediately add grinded paste. Mix well. After a minute add coriander leaves and remove it from fire.

Kovaikai Fry (Dondakai Fry)

Ingredients:

Kovaikai 1/2 Kg
Garlic 6 Flakes
Chilli Powder 1 and 1/2 Tsp
Salt As Required
Oil 2 Tbl Spn

Preparation:

Wash the Kovaikai. Make it into two pieces and cut it to long thin pieces as shown in the picture. In a kadai pour oil, add smashed garlic flakes. Fry for a minute then add kovaikai pieces. Fry till the thin pieces beocme light brown in colour. Then add salt, turmeric powder, chillie powder and salt. Fry for some more time. Remove it from fire.

Ladies Finger Curry (Vendakai Masala Poriyal)

Ingredients:

Ladies Finger 1/2 Kg
Fresh Grated Coconut 1 and 1/2 Tbl Spn
Roasted Gram Powder 1 Tbl Spn
Red Chillies 3
Salt As Required
Jeera 1 Tsp
Asafoetida 1 Pinch
Turmeric Powder 2 Pinches
Oil 2 Tbl Spn
Mustard for seasoning
Curry leaves Few

Preparation:

Clean ladies finger with water and cut it into round pieces. Grind coconut, roasted gram, jeera, red chillie, salt, turmeric powder and asafoetida into a coarse paste. Don't add much water. In a kadai pour oil and crackle the mustard then add curry leaves and ladies finger. Fry till the ladies finger turn into light brown colour. Then add the masala paste and fry for few minutes till the raw taste of the paste goes from it.

Potato Curry

Ingredients:

Potato 1/4 Kg
Onion 1
Tomato 1
Red Chilli Powder 1 Tsp
Curry Leaves Few
Oil 1 and 1/2 Tbl Spn
Dhania Powder 1 Tsp
Turmeric Powder 2 Pinches
Mustard 1/4 Tsp
Salt As Required

Preparation:

Wash the potatoes and boil it in a pressure cooker. Remove the skin and mash it. Cut onion and
tomato into small pieces. Keep kadai in stove and put oil in it. Put mustard in it and make it to crackle then add curry leaves and onions. Fry for some time then add tomato pieces and fry till the skin of tomato gets separate. Then add mashed potatoes, chilli powder, salt, turmeric powder and dhania powder. Mix well. Fry it in medium flame for some time. You can eat with roties as well as rice.

Peas with Pudina

Ingredients:

Fresh Peas 1 Cup
Onions 2
Tomatoes 2
Pudina 1 Bunch
Grated fresh coconut 1 Tbp Spn
Roasted gram dal 1 Tbl Spn
Green Chillies 3
Salt and Oil As required
Pani Puri Masala Powder 1 Tsp
Soaked Tamarind 1 inch

Preparation:

Grind coconut, roasted gram, salt, tamarind, pudina leaves to a fine paste. Cook the peas with enough water (since it is fresh peas no need to cook it for a long time. It just needs one whistle in pressure pan) Take a kadai add a spoon of oil put boiled peas and pudina paste and a glass of water. Allow it to boil for five minutes. Then add finely cut onions, tomatoes and pani puri masala powder. And cook for 3 minutes. So that onions and tomatoes will have slightly raw taste. This will suite for puries.

Chole

Ingredients:

White Channa 1 Cup
Onions 3
Tomatoes 2
Ginger garlic paste 1 Tsp
Tamarind Juice (diluted ) 2 Tbl Spn
Jaggery 1 Tbl Spn
Chilli Powder 1 Tsp
Chopped Coriander leaves 1 Tbl Spn
Cinamom 1 inch piece
Cardamom 2
Cloves 4
Oil 2 Tbl Spn
Salt As Required

Preparation:

Soak chenna for 10 to 12 hours. Then cook it in a pressure cooker for 20 minutes. Grind onion, tomatoes, cardamom, cinamom, and cloves without adding water. Heat oil in a kadai add ginger garlic paste, then grinded paste. Fry it till the oil separates from it. Then add salt, chilli powder, jaggery, tamarind juice and boiled channa with enough water. Remove it from fire and garnish it with coriander leaves.

Vegitable Kofta Curry

Ingredients:

Potatoes 1/4 Kgs
Carrot 100 gms
Peas 100 gms
Beans 100 gms
Tomatoes 1/4 Kgs
Onions 3
Corn Flour 2 Tbl Spn
Bread Crumbs 2 Tbl Spn
Ginger garlic paste 2 Tsp
Cinamom 1 inch piece
Garama Masala Powder 1 Tsp
Cashew pieces 1 Tbl Spn
Poppy Seeds 1 Tbl Spn
Chilli Powder 1 Tsp
Dhania Powder 1 and 1/2 Tsp

Preparation:

Put the tomatoes in hot water. Remove the skin and make it into paste with the help of mixie. Cut onions into long thin pieces. Cook all the vegetables in pressure cooker. Remove the excess water in the vegetables and you can add it in gravy. Then smash them well add corn flour, bread crumbs, garama masala powder, chillie powder, salt and mix well, make it into oval shape big balls and deep fry it in oil. Keep it in a broad mouth vessel. Grind poppy seeds and cashew with water in mixie and make it into nice paste. Take a kadai add 2 Tbl Spns of oil fry ginger garlic paste, cinamom, then onions. Once it turns into brown colour add tomato paste, salt , dhania powder, turmeric powder and chilli powder. Now add cashew, poppy seeds paste and one glass of water. Allow it to boil. Add coriander leaves. Pour it in the vessel in which you kept those fried balls. After half and hour if you see, the balls will absorb the liquid.
You can eat with fried rice and roties.

Rajma Kurma

Ingredients:

Rajma 1 Cup
Onions 2
Garlic flakes 6
Tomatoes 5
Dhania powder 2 tsp
Red Chilli powder 1 tsp
Turmeric powder 1 pinch
Salt As required
Oil 2 to 3 Tbl Spn

Preparation:

Soak rajma in water 12 hours. Cook it with pressure cooker. It will take more time. Minimum 20 minutes. Grind onion and garlic into a coarse paste. Keep a kadai in stove put oil add onion garlic paste, dhania powder, chilli powder and salt. When the oil separates add tomato pieces and fry for some time. Add water and allow it to cook. Once tomatoes become soft add cooked rajma and cook it for another 10 minutes. Then remove it from fire and garnish with coriander leaves.

Peas Butter Masala

Ingredients:

Fresh Peas 1 Cup
Onions 3
Tomatoes 4
Ginger garlic paste 1 Tsp
Chilli Powder 2 Tsp
Dhania Powder 2 Tsp
Fresh Cream 1 Tbl Spn
Cinamom, cardamom, cloves Few
Salt and Butter As required

Preparation:

Cut the onions and tomatoes then grind it and keep aside. Keep a kadai heat butter add ginger, garlic paste, onion, tomato paste and fry till ghee separates. Add chilli powder, dhania powder and salt. Fry for a minute. Now add peas and water. Cook it till the peas become soft. Remove it from fire. Add fresh cream and serve.

White Pumpkin Kurma

Ingredients:

Onions 2
Tomatoes 4
Pumpkin pieces 2 Cups
Salt and Oil As required

To Grind:

Grated fresh coconut 1 Tbl Spn
Red Chillies 6
Garlic flakes 6
Garam masala powder 1/2 Tsp
Jeera 1/2 Tsp

Preparation:

Cut onions into ling pieces and tomatoes into small pieces. Fry onions in a kadai. After two minutes add pumpkin pieces and fry for some times. The add tomato pieces and fry. Then add grinded masala, salt and fry for a minute. Then add water and close it with a lid . Once the pumpkin pieces become soft you can remove it from fire. Add curry and corriander leaves and mix well.

Palak Dhal

Ingredients:

Palak 2 bunches
Masoor dhall or moong dhal 1/4 Cup
Onions 2
Tomatoes 2
Ginger Paste 1/2 Tsp
Green chillies 3
Salt and oil As required

Preparation:

Cut palak . In pressure cooker put Massor dhal and palak with enough water and cook . When it becomes cool remove the water (keep the water separately) and mash it. Cut onions and tomatoes into small pieces. Heat oil in a kadai put oil add jeera then onions. Once onion becomes golden in colour add tomatoes and fry. Once the skin of tomates separate, add mashed palak masoor dhal . Then add salt and turmeric powder. If necessary little water. It should be in semi solid consistency.

Green Gram Dhal

Ingredients:

Green gram dhal 1/2 cup
Onion 1
Ginger and garlic paste 1 Tsp
Green chillies 2
Turmeric Powder a pinch
Dhania powder 1 Tsp
Red Chilli Powder 1/2 Tsp
Curry Leaves Few
Salt and oil As required

Preparation:

Cut onions into small pieces. Keep a kadai and heat oil add ginger garlic paste, green chillies. After a minute add onions. Once onions become transluscent add salt, chilli powder, turmeric powder, dhania powder and curry leaves. After a minute add uncooked washed dhal and necessary water. Cook it in a pressure cooker till 2 whistles. Remove it then mash it well and add season it with jeera and add curry leaves.

Tomato Kurma

Ingredients:

Onions - 2
Tomatoes - 1/2 Kg
Green Chillies 4
Roastedgram powder 1 Tbl Spn
Red Chilli Powder 1/2 Tsp
Garam Masala little
Coriander leaves 1/2 bunch
Mustard, Salt and oil As required

Preparation:

Cut onions and tomatoes into long thin pieces. Slit the green chillies. Heat oil in a kadai, season with mustard and bengal gram dal. Add slit green chillies, onions. Fry till the onions changes into light brown colour. Now add tomato and fry for some more time till the water in tomatoes vanish. Add some water allow it to boil. When it becomes thick add garam masala, chilli powder and roased gram powder. First mix the roased gram powder with two spoons of water and pour it in kadai. After it boils remove it from fire and garnish with coriander leaves.

Potato with curd Sabji

Ingredients:

Potatoes 1/4 Kg
Fresh peas 100gms
Onions 3
Fresh curd 1 Cup
Garam Masala Powder 1/2 Tsp
Salt and oil As required

To Grind:

Poppy Seeds 2 Tsp
Coconut 3 Tbl Spn
Cashewnut pieces 1 Tbl Spn
Green chillies 2

Preparation:

Cut onions into long pieces. Cut the potatoes into cube pieces and cook it with pressure pan separately. Also cook fresh peas. Dont over cook. Grind the ingredients mentioned above and keep it separately. Heat the oil and fry the onions till it becomes light brown. Add the cooked vegetables, ground masala and the curd. Add salt and boil it in low flame. Dont add water. Add garam masala and remove it from fire.

Pepper Rasam (Milagu Rasam)

Ingredients:

Tomato Juice 1/2 Cup
Curry leaves Few
For seasoning little mustard
Salt and Oil as required

For grinding:

Pepper 10 to 12
Jeera 1/2 Tsp
Dhaniya 1 Tbl Spn
Thuar Dal 1/2 Tbl Spn
Red Chillies 2
Fresh Coconut 1 Tbl Spn
Asafoetida 1 Pinch

Preparation:

Fry all the above items mentioned in for grinding except coconut first, finally add coconut and fry with oil. Make it to cool. Then grind it in mixie. In a vessel put this grinded masala, add tamarind juice salt and curry leaves and add water to make it into rasam consistency. Boil it well. Then season it with mustard.

Tomato Rasam

Ingredients:

Tomatoes 3 (riped)
Coriander leaves 1/2 bunch
Tamarind Juice 1 Tbl Spn
Chilli Powder 1/2 Tsp
Rasam Powder(You can see chutneys and powders column) 1 Tsp
Salt and Oil As required
Turmeric Powder 1 Pinch
Mustard and Jeera for seasoning
Curry leaves Few
Garlic Flakes 8

Preparation:

Wash the tomatoes and coriander leaves and cut into pieces. Put both in mixie and grind it and keep it aside. Take a kadai and keep it in stove. Add little oil and season the mustard and jeera. Put curry leave and garlic. Then add tomato coriander puree, after a minute add chillie powder, rasam posder, salt, turmeric powder and tamarind juice. Then add enough water to make it into rasam consistency. After it boils well remove it from fire.